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Vegetarian royal couscous

Vegetarian royal couscous is a full meal for 6, seven vegetables and chickpeas simmered in a spiced broth, served over couscous with harissa on the side. It takes 45 minutes of active work, cooks in the morning for the evening, rates easy, and costs about €3.00 per person. The key is adding the vegetables in order of cooking time, hardest ones first, so everything finishes perfectly tender.

A vegetarian royal couscous, seven vegetables simmered in a spiced broth, chickpeas and harissa on the side, so everyone can spice it up their own way.

Vegetarian royal couscous
For
6 people
Work
45 min
Total time
1 h 50
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.00
Calories per person
620 kcalcalculated by Kiloach, your weight coach

Vegetarian royal couscous is a ras el hanout scented broth where carrots, turnips, pumpkin, potatoes, zucchini, and chickpeas slowly give up their flavors into one pot. The couscous, fluffed with butter, soaks up that spiced broth, and harissa served on the side lets everyone turn up the heat to their own taste. There's no meat here, just seasonal vegetables taking center stage.

It's a fall and winter dish, perfect for a dinner with friends or a big family meal, since it's made in generous quantity and shared from the center of the table. With no meat or fish involved, it works equally well for vegetarians and meat eaters at the same table, and kids tend to love it as long as the chili stays on the side.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 50 min
  3. Before the guests arrive 1 step, 5 min
  4. When it's time to serve 2 steps, 13 min

Do everything in the morning, the broth and vegetables cook in under an hour and then sit happily until evening. Just before guests arrive, scoop out a bit of broth to mix with the harissa for serving on the side. At serving time, fluff the couscous with boiling water, reheat everything, and bring the pot straight to the table.

The ingredients

6 people

Pantry

  • Fine couscous semolina 600 g
  • Canned chickpeas 500 g
  • Tomato pasteoften in the pantry 2 tbsp
  • Ras el hanoutoften in the pantry 2 tbsp
  • Harissa 2 tbsp
  • Fine saltoften in the pantry 1 tsp

Fruits and vegetables

  • Carrots 4
  • Turnips 3
  • Zucchini 3
  • Potatoes 3
  • Pumpkin 400 g
  • Onions 2
  • Fresh cilantro 0.5 bunch

Dairy

  • Butter 40 g

Allergens Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the onions with the ras el hanout and tomato paste in a large pot, then pour in 1.5 liters of water. 10 min

    Blooming the spices in the oil before adding water doubles their aroma.

  2. Add the carrots, turnips, potatoes, and pumpkin cut into large chunks, and let cook for 25 minutes. 25 min

    Cut them into large chunks so they don't fall apart.

  3. Add the zucchini and drained chickpeas for the last 15 minutes, then turn off the heat and let it rest. 15 min

    The more tender vegetables go in last.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Scoop out a little broth and mix it with the harissa to serve on the side. 5 min

    Everyone adjusts their own heat, that's the wisdom of it.

When it's time to serveThe final touches, right in front of your guests.

  1. Pour the couscous into a large dish, cover with salted boiling water to the same level, cover for 5 minutes, then fluff with the butter. 8 min

    Fluff with your fingertips, not a spoon, to keep it light.

  2. Reheat the broth and vegetables, and serve over the couscous with cilantro and harissa on the side. 5 min

    Bring the pot to the table, the aroma is part of the pleasure.

Our tips to get it right

  • Cut all the vegetables within each category into comparably sized pieces so they cook evenly without some falling apart before others finish.
  • Taste the broth before serving and adjust the salt, since the couscous absorbs a good amount of it and the dish can taste flat without that final check.
  • If you reheat it the next day, add a splash of water or broth when warming it up, since the vegetables keep absorbing liquid even once cold.

The variations

  • Swap the pumpkin for butternut squash if you prefer a firmer texture by the end of cooking.
  • For a faster version, use instant couscous and frozen pre-cut vegetables, which easily saves you 20 minutes.
  • For kids, serve a small ladle of broth without the harissa on the side, and let the adults spice their own plates.

What to serve it with

  • An orange and cinnamon salad for dessert
  • Flatbread or homemade griddle breads
  • Mint tea to close the meal

Storage

The couscous keeps for 2 to 3 days in the fridge, with vegetables and couscous stored in separate containers. The vegetables and broth freeze well, though the couscous itself is better made fresh. Reheat gently on the stovetop, adding a little water if needed.

Questions about this recipe

Can you use dried chickpeas instead of canned?

Yes, but soak them the night before and cook them separately first, since they won't soften enough in just 15 minutes in the broth. Canned chickpeas stay more practical for a dinner with friends.

How do you plate couscous so it looks good at the table?

Mound the couscous in the center of a large shallow dish, arrange the vegetables around it, and spoon a little broth over the top. Serve the rest of the broth and the harissa in two small bowls on the side.

Can this couscous be made for more than 6 people?

Yes, just scale all the quantities up proportionally, as long as your pot is large enough to hold the vegetables and broth without overflowing. Allow a bit more cooking time if you double the vegetable quantities.

What kind of ras el hanout works best here?

A good quality blend that isn't too old, since spices lose their aroma over time. If you don't have any, a mix of cumin, coriander, cinnamon, and ground ginger can work in a pinch.

Can a vegetarian royal couscous be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make a vegetarian royal couscous?

Allow 1 h 50 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a vegetarian royal couscous?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a vegetarian royal couscous cost?

About €3.00 per person, that's €18.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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